"Food science and nutrition studies involve an active and interesting debate between teachers and students. An inquisitive, theoretical perspective prevails, encouraging both respect for the subject matter and vigour to tackle the many projects which food science and nutrition face in Iceland and internationally," says Inga Þórsdóttir, Dean of the School of Health Science and Professor at the Faculty of Food Science and Nutrition.
- MSc in Food Science
- MSc in Nutrition
- PhD in Food Science
- PhD in Nutrition
The Faculty of Food Science and Nutrition became an independent faculty within the School of Health Sciences at the University of Iceland in June 2008. The Faculty seeks to be an international leader, through quality research and teaching. The Faculty is already one of the strongest research units within the University, measured per lecturer position.
Studies in food science are built on the strong foundation of natural sciences, engineering, and technology sciences, and provide insight into health science disciplines, amongst others.
Studies in nutrition are built on the strong foundation of natural, life, and health sciences, and provide insight into social sciences and information technology amongst others.
- Theoretical and practical
Emphasis is placed on:
- Scientific methods
- Solutions-oriented studies
- Realistic projects
The MS degree programme is a 120 ECTS research project under the supervision of and in collaboration with lecturers and colleagues, domestically and abroad. The doctoral programme is a 180 ECTS scientific and technical research project leading to new knowledge and innovation.
All students enrolled in research and graduate programmes have the option of taking part of their studies abroad in collaboration with their respective supervisors.
Course catalogue - Faculty of Food Science and Nutrition